Nutritional Facts

Directions

In a large bowl, dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour. Beat until smooth. Add eggs, one at a time, beating well after each. Stir in the currants, raisins and enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each roll with a sharp knife. Cover and let rise until doubled, about 30 minutes.

Beat water and egg yolk; brush over rolls. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. For icing, combine the confectioners' sugar, milk and vanilla until smooth; drizzle over rolls.Yield: 2-1/2 dozen.

Originally published as Hot Cross Buns in Taste of Home
February/March 1996, p17

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"I had actually never had Hot Cross Buns before, but my husband has asked for them often. I don't care for raisins, but I made them just with currants and they were absolutely WONDERFUL! We'll have them again and again!"